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Add a photoBaseball-sized rice balls coated in breadcrumbs, deep-fried and served with bright red marinara sauce.
Ингредиенты
- 2 cups cooked white rice, (cooled)
- ½ cup grated Parmesan
- 3 eggs, separated
- 8 small cubes fresh mozzarella
- 1 cup Italian-style breadcrumbs
- Oil, for frying
- Marinara Sauce
- 6 large organic tomatoes
- 3 12 oz cans tomato paste (for thicker sauce or 2 cans for thinner)
- 1 onion, chopped
- 4 large cloves garlic, pressed
- 2 cups dried tomatoes
- 1/2 cup Thai basil ribbons (easiest way to make ribbons–herb scissors! You will never go back to a knives with fresh herbs ever again!)
- 1/2 cup sweet basil ribbons
- 1/4 cup fresh oregano leaves
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- crushed red pepper flakes (a generous pinch or two)
- dried herbs, salt, pepper to taste
Инструкции
- Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
- Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
- Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
- Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
- Marinara Steps:
- Preparation of tomatoes:
- Boil water in large pot. Place tomatoes in water. Fill sink with lots of ice and cold water while waiting. When skin splits on tomatoes ladle them into the cold water in sink to cool off. Using a large colander and large bowl, begin tomato prep process by peeling skin off and throwing in compost bucket. Squeeze or cut tomato so you can get as many seeds out as possible. Let 4-5 tomatoes sit in colander for 10 min after seeding to drain some of the fluids. Place them in large bowl and continue process until all tomatoes are finished.
- Any tomato juice should be poured off into a cup (needed later). A few at a time, put tomatoes in food processor and process until desired texture. Pour tomato puree into bowl until ready.
- Sauce:
- Heat the olive oil on a medium heat. Toss in chopped onions and pressed garlic and season with salt, pepper, and any dried herbs you use. Stir intermittently for 5-10 minutes then pour in tomato puree. Add more dried herbs, salt, pepper, vinegar (adds acidity–needed if canning, optional if not), basil ribbons. Cook on medium heat and stir intermittently for 20 minutes. Add the tomato paste and stir until blended. Add the red pepper and dried tomatoes.
- Cover with lid and raise heat. Allow to cook at a simmer but checking to make sure it doesn’t burn on the bottom of the pot. The longer it cooks, the more flavor it will have.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 164 | 50% |
| Total Fat 18.58g | 23% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 564mg | 24% |
| Potassium 759mg | 22% |
| Total Carbs 26.8g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.08g | 6% |
| Protein 15.71g | 25% |
